scholarly journals Peningkatan Kualitas Cabai Merah Kering Dengan Perlakuan Blanching Dalam Natrium Metabisulfit

2017 ◽  
Vol 2 (2) ◽  
pp. 404-415
Author(s):  
Ridwan Ridwan ◽  
Agus Arip Munawar ◽  
Rita Khathir
Keyword(s):  
High Temperature ◽  
Chili Pepper ◽  
Solar Irradiation ◽  
Sodium Metabisulfite ◽  
Drying Process ◽  
Air Velocity ◽  
The Third ◽  
The People ◽  
Drying Chamber

Abstrak.Mutu cabai kering perlu ditingkatkan sehingga masyarakat  mau menggunakan cabai kering sebagai pengganti cabai segar. Penelitian ini bertujuan untuk mengkaji mutu cabai merah kering yang diberi perlakuan blanching dengan variasi konsentrasi larutan natrium metabisulfit sebelum proses pengeringannya. Variasi konsentrasi yang diuji adalah 0%, 0,2% dan 0,3%. Pengeringan cabai merah dilakukan dengan menggunakan alat pengering terowongan surya tipe Hohenheim termodifikasi. Proses pengeringan berlangsung selama 3 hari dengan rentang waktu yang berbeda yang diakibatkan oleh tahapan perlakuan pra pengeringan yaitu blanching dan kondisi hujan, dimana total waktu pengeringan adalah 10 jam. Hasil penelitian menunjukkan bahwa selama proses pengeringan terjadi fluktuasi iradiasi surya dimana rata-rata iradiasi surya tertinggi diperoleh pada hari ketiga yaitu sebasar  383,73 W/m². Pengeringan menggunakan alat pengering tipe Hohenheim berlangsung dengan rentang temperatur pengeringan 42-62 ºC, RH 26-78%, dan kecepatan udara yang sangat rendah. Peningkatan konsentrasi larutan natrium metabisulfit mempercepat penurunan kadar air sehingga mempercepat proses pengeringan.Vitamin C cabai kering menurun setelah pengeringan sebagai akibat terpaparnya cabai kering terhadap temperatur pengeringan. Rendemen cabai kering menurun dengan peningkatan konsentrasi larutan natrium metabisulfit. Berdasarkan analisis warna, warna tercerah diperoleh pada cabai merah kering perlakuan blanching dalam larutan natrium metabisulfit dengan konsentrasi 0,2%.Increasing quality of dried red chili Pepper by Blanching treatment in solutionof natrium metabisulfiteAbstract.The quality of dried red chili pepper have to improve so that the people will use dried red chili pepper as alternative to fresh red chili pepper. The study aimed to evaluate the quality of dried red chili pepper after blanching in solution of sodium metabisulfite at different concentration i.e. 0, 0.2, and 0.3%. The drying process was done by using modified solar tunnel Hohenheim type dryer.The complete drying process needed 3 days at different durration and the total time used was about 10 hours due to the preparation of blanching treatment and rainy day. Results showed that during the drying process there was high fluctuation of solar irradiation, where the highest average of solar irradiation occurred on the third day, 383.73 W/m². The drying temperature ranged from 42 to 62  ºC and the relative humidity ranged from 26 to 78%. However the air velocity in the drying chamber was very low. The increase of concentration of sodium metabusulfite solution caused the higher water loss therefore shortern the drying process. The vitamin C of dried red chili decreased at all concentration treated due to the high temperature during drying process. The yield of dried red chili decreased as the increase of concentration of sodium metabusulfite solution. The bright colour of dred red chili was gained by using  concentration of sodium metabusulfite solutionat 0.2%.

scholarly journals Uji kinerja Alat Pengering Ikan Tipe Green-House Effect (GHE) Vent Dryer

2020 ◽  
Vol 13 (2) ◽  
pp. 84-93
Author(s):  
Muhammad Yasar ◽  
Raida Agustina ◽  
Mustaqimah Mustaqimah ◽  
Diswandi Nurba
Keyword(s):  
Relative Humidity ◽  
Solar Irradiation ◽  
Business Sector ◽  
Drying Process ◽  
Air Velocity ◽  
Fresh Fish ◽  
Green House ◽  
Solar Dryer ◽  
Air Circulation ◽  
Drying Chamber

Abstrak. Diantara permasalahan yang dihadapi oleh sektor usaha perikanan ialah  belum efisiennya teknis pengelolaan  dan tidak stabilnya kontinuitas produksi. Hal ini disebabkan oleh kurangnya sarana prasarana untuk mengolah ikan serta sistem pemasaran ikan segar yang masih konvensional, sehingga cepat membusuk apabila tidak diolah lebih lanjut. Penanganan dan pengolahan yang cepat dan tepat diperlukan untuk mengurangi resiko pembusukan dan dapat meningkatkan nilai jual hingga sampai kepada konsumen. Salah satu teknologi untuk meningkatkan masa simpan ikan ialah dengan cara proses pengeringan. Sebuah alat pengering ikan Green-House Effect (GHE) telah dikembangkan. Pengujian dan analisis alat pengering untuk ikan tersebut disajikan dalam makalah ini. Pengering surya ini menambahkan ventilator berupa exhaust fan guna memaksimalkan proses sirkulasi udara di dalam ruang pengeringan. Parameter yang diukur dalam pengujian ini adalah distribusi suhu, kelembaban relatif, iradiasi dan pengukuran kecepatan udara. Hasil penelitian menunjukan bahwa temperatur di dalam ruang pengering terlihat lebih tinggi yaitu 67°C dibandingkan dengan temperatur di lingkungan karena sifat absorber yang mampu menyerap panas. Sementara itu kelembaban relatif di dalam ruang pengering lebih rendah jika dibandingkan dengan kelembaban di lingkungan yaitu sebesar 30,1%. Nilai iradiasi surya yang diperoleh sangat berfluktuasi dengan nilai tertinggi adalah sebesar 180,6 W/m2. Kecepatan udara di dalam ruang pengering surya lebih stabil dibandingkan dengan kecepatan udara lingkungan karena adanya penambahan ventilator berupa exhaust fan. Hal inilah yang menyebabkan proses pengeringan menjadi lebih cepat.Performance of Green House Effect (GHE) Vent Dryer for Fish DryingAbstract. The problems that occur in the fishery business sector are inefficient and unstable continuity of production. The reasons for this include the lack of infrastructure for processing fish and also the very limited marketing of fresh fish due to its fast-rotting nature if not further processed. Fast and precise handling and processing are needed to reduce the risk of spoilage. One of the technologies to increase the shelf life of fish is the drying process. A greenhouse effect vent dryer type fish dryer has been developed. The testing and analysis of the dryer for these fish are presented in this paper. This solar dryer adds a ventilator in the form of an exhaust fan to maximize air circulation in the drying chamber. The parameters measured in this test are temperature distribution, relative humidity distribution, solar irradiation, and air velocity measurement. The results show that the temperature in the drying chamber is 67 ⸰C higher than the temperature in the environment due to the nature of the absorber which can absorb heat. Meanwhile, the relative humidity in the drying chamber was lower than the humidity in the environment, which was 30.1%. The value of solar irradiation obtained fluctuates where the highest irradiation is 180.6 W / m2. The air velocity in the solar dryer is more stable than the ambient airspeed due to the addition of a ventilator in the form of an exhaust fan. This causes the drying process to take place faster.

scholarly journals The Effect of Drying Parameters on the Quality of Pork and Poultry-Pork Kabanosy Produced according to the Traditional Specialties Guaranteed Recipe

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Marta Chmiel ◽  
Lech Adamczak ◽  
Katarzyna Wrońska ◽  
Dorota Pietrzak ◽  
Tomasz Florowski
Keyword(s):  
Relative Humidity ◽  
Salt Content ◽  
Raw Material ◽  
Chemical Components ◽  
Drying Process ◽  
Final Yield ◽  
Drying Conditions ◽  
Drying Chamber ◽  
Selection Of

The aim of this study was to determine the effect of differentiated air relative humidity during the drying process on selected quality features of TSG (traditional specialties guaranteed) pork and poultry-pork kabanosy. After heat treatment and 24-hour cooling at 4–6°C, the products were placed in three chambers at 15°C with differentiated air relative humidity: 60, 70, and 80%, respectively. The drying process was carried out until all variants of kabanosy achieved the required final yield of the product (<68%). Color components, water activity and shear force, water, protein, fat, and salt content, and the TBARS indicator values were determined. The drying process might be shortened (~50%) by a reduction of humidity in the drying chamber from 80 to 60%. The changes in the content of chemical components in pork kabanosy compared to poultry-pork ones demonstrated the different dynamics of the drying of the two types of kabanosy and the need for the selection of optimum drying conditions relative to raw material composition.

scholarly journals Drying of cherry tree chips in the experimental biomass dryer with solar collector

2012 ◽  
Vol 58 (No. 1) ◽  
pp. 16-23 ◽  
Author(s):  
T. Ivanova ◽  
B. Havrland ◽  
P. Hutla ◽  
A. Muntean
Keyword(s):  
Solar Collector ◽  
Biomass Conversion ◽  
Monitoring And Evaluation ◽  
Drying Process ◽  
Cherry Tree ◽  
Drying Time ◽  
Solid Biofuels ◽  
Relative Air Humidity ◽  
Drying Chamber

Drying significantly influences the process of a biomass conversion into the renewable energy source as well as quality of solid biofuels (briquettes, pellets). The research is focused on monitoring and evaluation of the drying process in the case of cherry tree chips drying in experimental biomass dryer with solar collector. The dryer has been conceived as a result of the project which was realized at the State Agrarian University of Moldova. Technological and construction specifics of the biomass dryer are described in the paper. The moisture content of the cherry tree chips was observed in dependence of the drying time and at different locations of the drying chamber. The drying process in the biomass layer was found as non-uniform. Further parameters such as relative air humidity and the air temperature were measured and analysed, as well. It was concluded that the experimental biomass dryer with solar collector can work well in the conditions of the Central Moldova during the sunny period of the year.

scholarly journals RESEARCH OF PLUM DRYING PROCESS

2015 ◽  
Vol 3 ◽  
pp. 494-5 ◽  
Author(s):  
Nurlan Kurmanov ◽  
Azret Shingissov ◽  
Gulzhan Kantureyeva ◽  
Zeinep Nurseitova ◽  
Baurzhan Tolysbaev ◽  
...  
Keyword(s):  
Acid Content ◽  
Ascorbic Acid Content ◽  
Drying Method ◽  
Drying Process ◽  
Air Velocity ◽  
Hot Air ◽  
Sensory Parameters ◽  
Air Dryer ◽  
Kinetics Of

In this study, the drying kinetics of a domestic plum cultivar were examined in a laboratory scale hot-air dryer, SHS-80, at an air velocity of 0.65m s-1 and within the air temperature range of 45 – 75 0С. It was found that the whole fruit dried the best. Also, the study  assessed the influence of the drying method on the quality of the domestic plum cultivar. Dried fruits were assessed for sensory parameters and ascorbic acid content. Studies have shown thatthe proposed method of drying, yields a higher absorbic acid content for the dried product  than the conventional approach.

scholarly journals Pengaruh kecepatan udara dan massa gabah terhadap kecepatan pengeringan gabah menggunakan pengering terfluidisasi

2017 ◽  
Vol 7 (1) ◽  
Author(s):  
S. Syahrul ◽  
M. Mirmanto ◽  
S. Romdani ◽  
S. Sukmawaty
Keyword(s):  
Moisture Content ◽  
Initial Moisture Content ◽  
National Standards ◽  
Drying Process ◽  
Air Velocity ◽  
Drying Time ◽  
Grain Processing ◽  
Grain Moisture ◽  
Time Required ◽  
Drying Chamber

Grain processing does not meet the actual grain harvests. This is due to the unsuitable drying process. Milling grain entrepreneurs and farmers in Indonesia are currently conducting a drying process under the sun. Based on the National Standards Body (BSN), grain moisture content must be at 14% to maintain the grain at high qualities. The purpose of this study is to determine the effect of velocity and grain mass variations on drying times. The grain used in this study contains an initial moisture content of 22% ± 0.5%. The grain is dried by inserting it into the drying chamber and varying the air velocities and grain mass. The air velocities used are 4 m/s, 5 m/s, 6 m/s and the variations of the grain mass are 1 kg 2 kg and 3 kg. The results show that increasing the air velocity decreases the drying time. On the other hand, when the grain mass is increased, the drying time elevates. The air velocity and mass of the grain that results in the fastest drying time are 6 m/s and 2 kg. The time required for achieving the water content of 13.6% is 30 menit. At the air velocity of 4 m/s, and the grain masses of 1 kg, 2 kg, and 3 kg, to achieve moisture contents of 13.4%, 13.5% and 13.4% the drying time needs 50 minutes.

The Jew in Seventeenth-Century Protestant Thought

1977 ◽  
Vol 46 (1) ◽  
pp. 63-79 ◽  
Author(s):  
Robert M. Healey
Keyword(s):  
Seventeenth Century ◽  
Middle Ages ◽  
French Revolution ◽  
The Third ◽  
Anti Semitism ◽  
Jean Paul ◽  
The People ◽  
History Of ◽  
The Masses

In his pamphlet entitled From the First to the Last of the Just, Jean-Paul Lichtenberg concludes a brief history of Jewish-Christian relations with a list of five periods to each of which he assigns a particular quality of anti-Judaism or anti-Semitism. Of the third period, 1096–1520, marked by the Crusades, the Ghetto and the Inquisition, Lichtenberg remarks,“the pogroms, the massacres and the persecutions perpetrated on the Jews by Christian hands are the manifestation of a Christian anti-Semitism of the people, fed by harsh and comtemptuous preaching. Doctrinal anti-Judaism had filtered down to the masses and given birth to anti-Semitism. The end of the Middle Ages and the beginning of the Renaissance brought about no changes in this situation. Relations between Christians and Jews are already poisoned and only the coming of the (French) Revolution will bring a change in the situation [emphasis added]. One may qualify the Christian anti-Semitism which prevails during this period as an anti-Semitism of passion based upon religion or, again, as an anti-Semitism of intolerance.”

scholarly journals Karakteristik Pengeringan Biji Pala (Myristica fragranshoutt) Menggunakan Alat Pengering Hybrid dengan Sumber Panas Dari energi Surya dan Serbuk Kayu

2018 ◽  
Vol 3 (4) ◽  
pp. 849-858
Author(s):  
Debi Sarnadi ◽  
Raida Agustina ◽  
Rita Khathir
Keyword(s):  
Relative Humidity ◽  
Solar Irradiation ◽  
Heat Sources ◽  
Drying Method ◽  
Drying Process ◽  
Drying Time ◽  
Average Temperature ◽  
Ambient Relative Humidity ◽  
Average Relative Humidity ◽  
Drying Chamber

Abstrak. Manfaat dari proses pengeringan pala yaitu untuk tujuan pengawetan. Tujuan penelitian ini adalah untuk mengkaji proses pengeringan biji pala menggunakan alat pengering hybrid dengan sumber energi matahari dan biomassa serbuk kayu. Total biji pala yang dikeringkan adalah 15 kg. Pembakaran serbuk kayu dilakukan selama pengeringan di malam hari dengan laju 3kg/jam. Parameter penelitian meliputi iradiasi surya, temperatur, kelembaban relatif, kadar air, dan uji organoleptik terhadap warna dan aroma. Hasil penelitian menunjukkan bahwa iradiasi rata-rata yang diperoleh adalah 131,61 W/m2 pada hari pertama dan dihari kedua 131,08  W/m2. Temperatur dalam ruang pengering (44°C) lebih tinggi dibandingkan dengan temperatur lingkungan (33,5°C). Kelembaban relatif rata-rata ruang pengering (27,7%) lebih rendah dari kelembaban relatif rata-rata di lingkungan (42,7%). Untuk mencapai kadar air biji pala 10% dibutuhkan waktu 32 jam secara kontinu dengan alat pengering  dan 39 jam selama 4 hari secara intermitten dengan metode penjemuran. Kapasitas alat pengering 2x lebih besar dari kapasitas penjemuran, dan biji pala kering menggunakan alat pengering lebih disukai oleh panelis dari segi warna dan aromanya.Drying Characteristics of Nutmeg Seed (Myristica Fragranshoutt) by Using a Hybrid Dryer Used Heat Sources from Solar and Sawdust EnergyAbstract. The benefit of drying process of nutmeg seed is to prolong its life. The objective of the study was to observe the drying method of nutmeg seed by using a hybrid dryer used the heat sources from solar and biomass (sawdust) energy. The total nutmeg seed used in this study was approximately 15 kg. The combustion rate of biomass during the night was 3kg/h. The parameters investigated were solar irradiation, temperature, relative humidity, moisture content and organoleptic test on color and flavor. The results showed that the average solar irradiation was 131.61 W/m2 on the first and second day drying. The average temperature in the drying chamber (44°C) was higher than the average ambient temperature (33.5°C). The average relative humidity in the drying chamber (27.7%) was lower than the average ambient relative humidity (42.7%). To have the final moisture of nutmeg seed 10%, the drying time needed was 32 hours continuously by using hybrid dryer and 39 hours for 4 days intermittent by sundrying method.The dryer capacity was double of sundrying capacity, and the color and flavor of dried nutmeg seed produced by using hybrid dryer was preferred by respondents.Abstract. The benefit of drying process of nutmeg seed is to prolong its life. The objective of the study was to observe the drying method of nutmeg seed by using a hybrid dryer used the heat sources from solar and biomass (sawdust) energy. The total nutmeg seed used in this study was approximately 15 kg. The combustion rate of biomass during the night was 3kg/h. The parameters investigated were solar irradiation, temperature, relative humidity, moisture content and organoleptic test on color and flavor. The results showed that the average solar irradiation was 131.61 W/m2 on the first and second day drying. The average temperature in the drying chamber (44°C) was higher than the average ambient temperature (33.5°C). The average relative humidity in the drying chamber (27.7%) was lower than the average ambient relative humidity (42.7%). To have the final moisture of nutmeg seed 10%, the drying time needed was 32 hours continuously by using hybrid dryer and 39 hours for 4 days intermittent by sundrying method. The dryer capacity was double of sundrying capacity, and the color and flavor of dried nutmeg seed produced by using hybrid dryer was preferred by respondents.

scholarly journals DESIGN OF KEMPLANG CRACKERS DRYER USING TRAY DRYER BY UTILIZING BIOMASS ENERGY

2021 ◽  
Vol 14 (1) ◽  
pp. 26-34
Author(s):  
Della Yusfita Sari ◽  
Mustain Zamhari ◽  
Robert Junaidi
Keyword(s):  
Heat Energy ◽  
Biomass Energy ◽  
Drying Rate ◽  
Drying Process ◽  
Air Velocity ◽  
Long Time ◽  
Conventional Drying ◽  
Coconut Shells ◽  
Drying Conditions

The drying process on kemplang crackers is one of the factors that determine the quality of the resulting product. Conventional drying has many disadvantages, namely fluctuating heat and poor hygiene that will affect product quality. So that kemplang crackers can be stored for a long time, it is necessary to reduce the water content of kemplang crackers. Drying kemplang crackers can use a drying rack with a biomass energy source from coconut shells. This study aims to design a tray dryer with biomass energy to obtain dryer performance based on the drying rate and to obtain a product that meets SNI No. 8272-2016. The treatments that were varied were set point temperatures of 55oC, 60oC, 65oC, and 70oC with mass variations of 50 gr, 100 gr, and 150 gr. The results showed that the optimum drying conditions at 70oC for 4 hours with an air velocity of 5.2 m/s2 obtained 9,84% moisture content in 50 gr kemplang crackers, 15.39% in 100 gr crackers and 19,2 in kemplang crackers 150 gr and a drying rate of 0,035028 kg/hour m2. The drying process requires 5,24 kg of dried coconut shell to produce heat energy of 95.358,81024 KJ with a by-product in the form of liquid smoke.

scholarly journals Kajian Variasi Ketebalan Lapisan Pengeringan Kentang Menggunakan Tray Dryer Terhadap Kualitas Tepung Kentang

2019 ◽  
Vol 4 (2) ◽  
pp. 339-348
Author(s):  
Mutia Fikarauza ◽  
Raida Agustina ◽  
Rita Khathir
Keyword(s):  
Vitamin C ◽  
Layer Thickness ◽  
B Value ◽  
Thickness Variation ◽  
Drying Process ◽  
A Value ◽  
L Value ◽  
Air Flow Velocity ◽  
Drying Chamber

Abstrak. Tujuan dari penelitian ini adalah untuk mengetahui mutu tepung kentang berdasarkan variasi ketebalan lapisan kentang pada proses pengeringan dengan menggunakan Tray Dryer. Penelitian ini menggunakan kentang varietas Granola dengan pengeringan menggunakan suhu 50oC. Kentang diiris setebal 2mm, dan proses pengeringan dilakukan dengan 3 ketebalan lapisan yaitu 2 mm, 4 mm, dan 6 mm. Hasil penelitian menunjukkan bahwa suhu rata-rata  pengeringan  adalah 48-49oC, mengalami penyimpangan dari suhu target pengeringan yaitu 50oC. Kelembaban relatif ruang pengering pada ketebalan lapisan 2 mm yaitu 35,91%, pada ketebalan lapisan 4 mm yaitu 40,27% dan pada ketebalan lapisan 6 mm sebesar 42,61%. Kecepatan aliran udara konstan sebesar 1,3 m/s. Kadar air tepung kentang yang diperoleh sebesar 8%. Rendemen pada ketebalan lapisan 2 mm sebesar 12,5%, pada ketebalan lapisan 4 mm sebesar 11,25% dan pada ketebalan lapisan 6 mm sebesar 10,83%.  Vitamin C tertinggi diperoleh pada ketebalan lapisan 6 mm yaitu 31 mg/100g. Warna  tepung kentang yang paling disukai oleh panelis adalah tepung kentang yang dikeringkan pada ketebalan lapisan 2 mm dengan nilai L sebesar 75, nilai a sebesar 9, dan nilai b sebesar 26. Sedangkan aroma tepung kentang yang disukai oleh panelis adalah yang dikeringkan dengan ketebalan lapisan 2 mm dan 4 mm.The Study of potatoes Drying Depth Toward the Quality of Potatoes Flour by Using Tray DryerAbstract. The study aimed to evaluate the quality of potatoe flour as the influence of the thickness variation of potatoe layers at the drying process by using tray dryer. Granola variety was used with the drying temperature of 50oC. The potatoes were sliced about 2 mm thickness and the drying process were conducted at three levels of layer thickness i.e. 2, 4, and 6 mm. Results showed that the drying temperatures were about 48 to 49oC, below the target temperature of 50oC. The relative humidity of drying chamber at thickness layers of 2, 4, and 6mm were 35.91%, 40.27% , and 42.61%, respectively. The air flow velocity was about 1.3 m/s. The moisture content of potatoe flour was 8%.  The yield of potatoe flours dried at layer thickness of 2, 4, and 6mm were 12.5%, 11.25% , and 10.83%, respectively. The highest vitamin C was obtained at potatoe flour dried at layer thickness of 6mm; it was about 31 mg/100g.  The best colour chosen by the respondents was the potatoe flour dried at layer thickness of 2mm with the characteristics L value of 75, a value of 9, and b value of 26. However, the best flavor was indicated at potatoe flour dried at layer thickness of 2 and 4mm.

scholarly journals BUDIDAYA RUMPUT LAUT DI PANTAI BOLOK KUPANG - NUSA TENGGARA TIMUR

2017 ◽  
Vol 1 (2) ◽  
pp. 122
Author(s):  
Priska Gardeni Nahak ◽  
Diarto Trisnoyuwono
Keyword(s):  
Poor Quality ◽  
Drying Methods ◽  
Selling Price ◽  
Drying Process ◽  
Drying Time ◽  
The People ◽  
Drying Techniques ◽  
Cultivation Technique ◽  
Production Quantity

NTT Province as one of the provinces in Indonesia has many islands, with the main livelihood of the people were farming, gardening and seaweed farmers. One of the flagship products of seafood NTT was seaweed. Kupang district is one of the producers of seaweed in the province, but the availability of area for those matter until now not able to meet the maximum target of dry seaweed. Additionally dried seaweed produced has poor quality because it still contains a lot of impurities, thus affecting the selling price, which would certainly have an impact on the income and welfare of the farmers. It is because the technique that applied to both the cultivation technique and drying techniques were still very traditional. One of the technologies offered to overcome those problems was 'Dryer Box Technology'. This technology were expected especially to minimize the amount of seaweed ready for harvest were always broken and lost in the rainy season, due to lack of seaweed dryers facilities. In addition by these technology were also expected to get more cleaner dried seaweed because it is not contaminated with dirt when drying, so as to improve the quality of the dried seaweed. This quality improvement, also will increase the selling price of which would increase the income and welfare of farmers seaweed, as well as increasing the amount of seaweed production in NTT Province. The dryer box technology has a dimension 0.8 m lenght; 0.66 m width; and 1.5 m height. so that for once the drying process, 50 kg of wet grass only requires about 0.53 m² of area, while using traditional drying methods requires 10m² ± s / d 15 m² of area depending on the number of wet grass. Besides shorter drying time is for 50 kg of wet grass, it takes only about ± 0.75 hours. Whereas with traditional systems, drying time takes an average of 3-4 days. This will increase the productivity of dry seaweed, which can increase the production quantity of dried seaweed ready though in NTT Province.

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